Call it the love fool’s drug or chemical brain food — by any name, it’s the best

Call it the love fool’s drug or chemical brain food — by any name, it’s the best

Photo by Jessica Loaiza on Unsplash

Originally published 22 February 1993

The heart-shaped box­es are emp­ty. The milk choco­late hearts have been divest­ed of their red foil wraps. Valen­tine’s week has come and gone.

Choco­holics must now be more cir­cum­spect in our favorite form of sub­stance abuse.

We know who we are. And we know what we want for hol­i­day gifts. Not flow­ers. Not inti­mate appar­el. Not mushy nor com­ic cards.

We’ll take C8H11N.

Or what­ev­er it is in choco­late that gives us that choco­late buzz.

It’s not the taste nor smell that turns us on, although that may be part of it. No, it’s some­thing else in choco­late that accounts for our addic­tion. Some­thing dan­ger­ous­ly chem­i­cal that works its mag­ic in some pri­mal cor­ner of the brain. Some­thing, well — chocolately.

It may have to do with sex. Choco­late con­tains phenylethy­lamine—the chem­i­cal whose mol­e­c­u­lar for­mu­la appears above. The stuff is a stim­u­lant. It pumps up the blood pres­sure, sets the heart flut­ter­ing, height­ens sen­sa­tion. A kind of mini sex­u­al climax.

The thrill of choco­late, like the thrill of sex, may be part­ly a mat­ter of con­di­tion­ing. Choco­late has a for­bid­den aura about it. It is per­ceived as naughty, deca­dent, moral­ly delin­quent. Pur­vey­ors of choco­late know how to play upon the sex­u­al con­nec­tion. They tease us with sen­su­al images, lush col­ors, whis­pered entice­ments. They want us to believe that the famous lady from Coven­try pre­pared for her risque ride by nib­bling Godi­va Chocolates.

Adver­tis­ing may be part of choco­late’s mys­tique, but don’t dis­miss the C8H11N.

The brain is a chem­i­cal machine. Cer­tain chem­i­cals mod­i­fy neur­al cir­cuits. They intrude them­selves into the busy cran­nies where neu­rons exchange sig­nals. They sup­press or excite the crack­le of elec­tro-chem­i­cal activ­i­ty that makes the mind work. They quell psy­chot­ic behav­iors, or set the mind reel­ing into hallucination.

And, appar­ent­ly, they inspire choco­holics to wolf down embar­rass­ing quan­ti­ties of the stuff.

Call it self-med­ica­tion. Call it psy­choex­per­i­men­ta­tion. Call it the love-fool’s way of get­ting high. Call it what­ev­er you want, but give us chocolate.

There are live­ly chem­i­cals in choco­late besides phenylethy­lamine. There’s theo­bromine, a stim­u­lant close­ly relat­ed to caf­feine, and methylx­an­thine, anoth­er turn-on.

Theo­bromine, by the way, takes its name from the plant Theo­bro­ma cacao, whose fer­ment­ed seeds sup­ply us with choco­late. The plant was undoubt­ed­ly named by a choco­holic botanist: theo­bro­ma is Greek for “food of the gods”;

Choco­late” itself has an Aztec ori­gin. The Aztecs had a god­like appre­ci­a­tion for xoco­latl, as they called it. It is said to have been the aphro­disi­ac of choice for nobles at the Aztec court, who pre­sum­ably plied their part­ners with gobs of fer­ment­ed xoco­latl seeds on every gift-giv­ing occasion.

You don’t need a degree in bio­chem­istry to rec­og­nize a drug that does pleas­ant things in the brain. The aston­ish­ing thing is, all of the stim­u­lat­ing ingre­di­ents of choco­late, like oth­er chem­i­cals that enliv­en or sedate the brain, are made of just four kinds of atoms — hydro­gen, car­bon, nitro­gen, and oxy­gen — pack­aged in mol­e­cules of dif­fer­ent shape.

It’s the shape that’s the key. Mol­e­cules achieve their effects by work­ing like keys in locks. A mol­e­cule with the right shape will lock or unlock activ­i­ty in the brain. The shape of theo­bromine, for exam­ple, resem­bles the tail of the ener­gy-sup­ply mol­e­cule ATP, one of the most impor­tant mol­e­cules in liv­ing things. This sim­i­lar­i­ty of shape pre­sum­ably allows theo­bromine to turn a key in some secret lock, caus­ing neu­rons to spit and sput­ter, trick­ing the body into a choco­late fit.

Phenylethy­lamine, choco­late’s sex-sub­sti­tute, has a shape that close­ly resem­bles the body’s own nor­ep­i­nephine and dopamine, mol­e­cules that trans­mit sig­nals between neu­rons in the brain. A bite of choco­late con­tains only a few dozen mil­ligrams of phenylethy­lamine, but the sneaky mol­e­cules seem to have no trou­ble mak­ing their way to those parts of the brain that cause us to be moody, lovesick, and prone to depres­sion. A choco­late binge may not be as good as sex at alle­vi­at­ing these melan­choly afflic­tions, but it helps.

At least that was the word down at our local chap­ter of Choco­holics Anony­mous, as we pol­ished off the last of our Valen­tine’s gifts.

Last week’s hol­i­day pro­vid­ed a social­ly-accept­able license to stuff our brains with what­ev­er chem­i­cals are the secret ingre­di­ents of choco­late. Now we’ll need to be more dis­crete. We’ll hide our bon­bons behind the books in the book­case. We’ll snitch choco­late chips from the bag in the pantry that is reserved for mak­ing cook­ies. We’ll pour more choco­late sauce than is real­ly prop­er onto that dish of choco­late ice cream.

And we’ll wait for East­er for anoth­er chance to legit­i­mate­ly overindulge on our drug of choice.

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